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Monday, October 1, 2012

Autumn and some delicious muffins!

Today seems to be the day for me to catch up on some of my blogging. I try to keep up with two very different blogs, one on music and this one here.

Thought I would post a recipe today that had been one from my grandmother, this recipe makes the most awesome muffins. You can make them sweet, like the basic recipe I'm posting here, or you can make them savory to serve with a soup or meal. Either way, they're moist, light and airy. Very worth the time.

You will need to be able to tolerate Oats for this recipe. And you will need gluten-free steel cut oats.

The batch pictured above has blueberries in them.

And this batch is Orange Marmalade! YUMMY!

Well here goes....

Orange Marmalade Oatmeal Muffins

For the oats:

1 cup steel cut oats

3 cups coconut milk

1 Tbl coconut oil

¼ cup water

Heat the oil in pot over medium-high heat. Add the oats and
toast them. They will get golden brown and fragrant. Heat the coconut milk and add to the oats. Bring to a boil, lower the heat to a simmer and cover and cook for 20 minutes
on medium-low heat, stirring occasionally, until liquid is absorbed and you
have creamy oats. Add the water if needed. When done, let the oats cool before proceeding with the rest of the recipe. You can make them a day before if you like.

For the muffins:

1 ½ cup (210g) flour mix

3 tsp baking powder

¼ cup sugar

½ tsp gum

½ tsp sea salt

¼ cup coconut milk

¼ cup orange marmalade

1 cup cooked steel cut oats

1 large egg, well beaten

2 Tbl melted butter

1 tsp pure vanilla extract

Place all dry ingredients in the mixing bowl and whisk
together.

Beat the egg well and whisk in the marmalade, vanilla, milk
and melted butter.

On low in the mixer add the egg mixture to the flour mixture
and mix until combined. Fold in the oats.

Line or grease a muffin tin. Fill each cup ½ full. Bake at
375 degrees F for 25 to 30 minutes or until a tooth pick inserted comes out
clean.